Lunchbreak: Dry fried asparagus with ground pork and oyster sauce prepared by Fat Rice chef Abe Conlon

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Abe Conlon

Fat Rice
2957 W. Diversey Avenue
Chicago, IL
(773) 661-9170


James Beard Eats Week
April 22 - May 2

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Dry Fried Asparagus with Ground Pork and Oyster Sauce
Serves 2

1lb asparagus
1/4 lb ground pork
3 Tbs oyster sauce
2 Tbs Chicken stock
2 cloves garlic minced
1 red finger chili sliced thin
1 shallot julienned
1/4 cup cane vinegar
3 Tbs sugar
peanut oil for frying

Mix vinegar and sugar.  Julienne shallot and add to sugar vinegar mixture.  Let “pickle” until ready to garnish dish. Cut asparagus into 3” pieces and set aside. Heat a small fryer with peanut oil to 400 degrees.  Deep fry asparagus for 30 seconds.  Remove and set aside on a paper towel lined plate. Heat 2 teaspoons of peanut oil in a small wok or sauté pan.  Add chilies and garlic and cook for 20 seconds.  Add ground pork and cook until done.  Add oyster sauce and mix well.  Add asparagus back to the pan and mix well.  Place in a bowl and top with pickled shallots.  Serve immediately.

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